Cauliflower Main Dish with Corn, Carrots and Cherries!

Cauliflower, Corn, Carrots, Cherries

Today I'm sticking with foods that start with "C".  Cauliflower is a cruciferous vegetable that is nutrient dense with vitamins, minerals, protein, complex carbohydrates and fiber. The cruciferous vegetables are currently being studied for their high content of Glucosinolates and an enzyme, Myrosinase. When combined the enzyme converts the Glucosinolates into  Isothiocyanates  which are thought to help fight Cancer in three ways:

(from Physicians Committee for Responsible Medicine)
1) Prevent activation of Carcinogens.

2) Reduce the effects of Carcinogens that have already been activated.

3) Speed up the removal of Carcinogens from the body.

Since enzymes are proteins and are deactivated by cooking its important that the food is prepared properly to maximize its benefits. Activation of this enzymatic reaction is very simple. I just stab the cauliflower repeatedly with my fork. That's it! Once the vegetable has been broken up by either chopping it or simply stabbing it repeatedly I just let it sit there for 10 or 15 minutes allowing the reaction a little time to take place. The Isothiocyanates are heat stable. They maintain their nutritional benefits after cooking. So while I'm letting the cauliflower have its enzymatic reaction, I take the time to prepare a breading. This time I used an acorn squash mixed with gluten free flour and maple syrup.
The carrots are another simple dish. Its just 2 carrots sliced lengthwise then sprinkled with dried cherries. Put them in a paper towel and microwave for 90 seconds. That's how I cook the corn too. Wash it, wrap it in paper towel and microwave it on high for 2 minutes per ear.

Here's a recipe:

Cauliflower with Acorn Squash Breading

1 Head of Cauliflower

1 Acorn squash

3 TBS Maple syrup

4 TBS Gluten free flour

2 TBS Herbs de Provence

     Prepare the cauliflower by "tenderizing it"; stabbing it repeatedly with a fork and set it aside for 15 minutes to allow the enzymes to work.

     Cut the acorn squash in half, remove the seeds. Place it on a microwave safe dish face down, cover it with paper towel and microwave it on High for 10 minutes or until soft. Let it cool for 5 minutes. Scoop the squash into a bowl and mix it with flour and maple syrup. Set it aside for 10 minutes.

     Rub the Herbs de Provence into the cauliflower and steam it covered for 20 minutes. Place the head on a baking sheet lined with parchment paper. Cover it completely with the squash breading. Bake it at 375 degrees for an hour.  Let it cool for 5 minutes. Slice it into 1/2 inch thick servings.

Serves 4.

Enjoy!